Anjula Devi’s Quick Spinach and Potatoes

Preparation time 10 minutes
Cooking time 20 minutes
Serves 4

‘We always had plenty of spinach and potatoes growing in the back garden, and we’d serve this dish with delicious makki di roti (corn flour bread) which is gluten free too. Dad, in full Popeye mode, would sometimes give us leftover spinach and potatoes with a crispy paratha before we went to school, telling us how clever and strong spinach would make us. Later on I discovered that it has anti-inflammatory and anti-cancerous properties, and helps prevent cataracts and macular degeneration. Dad was always right.’